Salted Squid Salad And Sesame-Lemongrass Dressing by Bali cook and author Janet DeNeefe.
Bali has been home to Janet – The Queen of Ubud – as she is fondly nicknamed – for over 20 years. This talented cook, restauranteur, author, artist, literary festival director, wife, mother, and practicing Hindu shares some of her favourite Indonesian-inspired recipes with us.
Base Wangen is a peppery, aromatic spice mix that is added to ceremonial dishes and everyday fare. It is like a Balinese garam masala and was perhaps originally created as a prophylactic in ancient times, for each ingredient is charged with major health properties, whether it be to aid digestion, cleanse the liver, relieve congestion or prevent madness. Think of it as an offering from Mother Nature’s eco-friendly pharmaceutical cupboard. You can dry-roast the ingredients first to release more flavour and fragrance, or use them raw, whichever you prefer. Add the base wangen to soups, sauces and bread mixes or treat it like dukkah and mix it with sea salt and serve with crusty Italian bread and a bowl of glossy olive oil and dip to your heart’s content. Add any of your other favourite spices, too.
INGREDIENTS
700g cleaned squid
150g (5oz) rice flour
2 tsp sea salt
3 tsp Base Wangen*
Salad
2 Big Chili
1 large avocado
1 cup coriander leaves
1 cup kemangi
Sesame-lemongrass dressing
1 tbsp sesame oil
2 lemongrass stalks
3 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp lime juice
2 tbsp salad oil
1/2 tsp black pepper
sea salt to taste
1/2 cup oil for frying
Base wangen : The fragrant seeds and nuts
Makes 1/4 Cup
INGREDIENTS
1 teaspoon black peppercorns
1/4 teaspoon white peppercorns
3 long peppers
2 cloves
3 long pepper
3 teaspoons coriander seeds
1/4 teaspoon freshly grated nutmeg
3 candlenuts
1 teaspoon sesame seeds
METHOD
Put the ingredients in a mortar and grind to a fine, sandy powder. Alternatively, blitz in a food processor. Store in a jar in the refrigerator.
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